ARIES A. DAPLIYAN

Le Mirage de Malate, Mabini St. Malate Manila

EMAIL: acs13x@r.postjobfree.com • MOBILE NO.: 092********

OBJECTIVE

To learn and develop more skills, to be able to contribute the knowledge I learned and to adopt changes in the industry and eventually to be a part of your business where I can contribute to its development using my gastronomic knowledge and organizational skills.

POSITION DESIRED: Cook 2

EXPERIENCE

COSTA CROCIERE

Cruise Ship Catering and Services International N.V. Genoa, Italy

Line Cook 3

•M/V Costa FASCINOSA August 8, 2015 – Until Now

•M/V Costa MAGICA September 14, 2014 – June 1, 2015

MYONS French Mediterranean Cuisine Mayon cor. Calamba St. Quezon City

Line Cook 1 January 13, 2013 - August 13, 2014

•Completed daily task assignments issued by the Executive Chef/ Sous Chef/ Chef de Partie.

•Ensured all stations were properly set prior to service.

•Ensured all fridges and food storage areas were maintained.

•Assisted with the preparation and display of high quality foods as established by the Chef de Cuisine.

•Provided training and experience to staff to adhere to the quality standards of the department.

•Set up stations and collect all necessary supplies to prepare menu for service.

•Prepare, arrange, cover, check, date, discarded and correctly store everything.

TRAINING/S

Manila Pavilion Hotel United Nation Avenue, Manila

On the Job Trainee (Apprentice Chef ) February 2012 – May 2012

Made sure all stations in the kitchen were clear and up to OH&S standard.

Cleaned kitchen.

Set up stations and collect all necessary supplies to prepare menu for service.

Prepare, arrange, cover, check, date, discarded and correctly store everything.

Put into practice any skills learned in class.

Helped with all garnishes.

Washed pots and pans.

Magsaysay Institute for Hospitality and Culinary Arts United Nation Avenue, Manila

On the Job Trainee ( Sous Chef ) May 2011- December 2011

Supervised a team of 16 in a busy kitchen.

Managed food preparation processes.

Managed all team tasks.

Allocated duties and meal orders.

Coordinated with front-of-house staff.

Checked garnishes and meal presentation.

Checked and maintained stock levels.

Helped manage all staff rosters.

Assisted the head chef de cuisine with menu planning, budgets.

EDUCATIONAL BACKGROUND

Magsaysay Institutefor Hospitality and Culinary Arts

Professional Culinary Arts

May 2011 – December 2011

AMA Computer Learning Center

Networking Telecommunication Technology

October 2008 - March 2011

CULINARY SKILLS

• Highly skilled in preparing, seasoning, and cooking a wide range of foods, including soups, salads, entrees, and desserts.

• Hands-on experience in baking, roasting, grilling, boiling, and frying meats, fish, vegetables, and other foods.

• Proven record of garnishing, arranging and serving food to patrons.

• Knowledge of checking freshness of raw food and ingredients before cooking• Exceptional knife skills.

• Excellent communication and customer service skills.

• In depth knowledge of hygiene, hand washing and safety codes.

• Able to listen and answer guest inquiries in a helpful and professional manner.

• Superb attention to detail.

PERSONAL INFORMATION

Date of Birth:November 17, 1990

Place of Birth: Valenzuela City

Mother tongue: Filipino

Other Language(s) Spoken: English

CHARACTER REFERENCES

Atty. Edmun Arugay

NBI Deputy Director-DDSIS

Mobile no.:091*-***-****

Mr.Alexander S. Miranda

Technical Superintendent / Magsaysay MOL Ship Management, Inc.

Mobile no.:091*-***-****

Chef Vill Avendano

Head Pastry Chef at Costa Crociere, Instructor at Costa Campus and Culinary Instructor at Magsaysay Center of Hospitality and Culinary Arts (MIHCA)Mobile no.: 090*-***-****

I declare that to the best of my knowledge, the foregoing statements and information given by me are true and correct.

Aries Dapliyan

Applicant

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